Mexican (Style) Rice Recipe

Name: Mexican (Style) Rice
Yield: 4 servings
Cuisine: American
Ingredients: 12 cup brown rice; 1 34 cups water (stock or broth of choice); 1 onion, diced; 1 bell pepper, roasted, peeled, and diced (any color); 5 garlic cloves, minced; 1 (14 ounce) canof fire roasted diced tomatoes, drained (liquid is great to measure and add to your cooking water); 1 bay leaf; 12 teaspoon hot Mexican chili powder; 12 teaspoon roasted ground cumin; 12 teaspoon ground coriander; 12 teaspoon paprika (I like Spanish smoked, my bf doesn't, you decide); 1 tablespoon olive oil

Servings: persons

12 cup brown rice
1 34 cups water (stock or broth of choice)
1 onion, diced
1 bell pepper, roasted, peeled, and diced (any color)
5 garlic cloves, minced
1 (14 ounce) canof fire roasted diced tomatoes, drained (liquid is great to measure and add to your cooking water)
1 bay leaf
12 teaspoon hot Mexican chili powder
12 teaspoon roasted ground cumin
12 teaspoon ground coriander
12 teaspoon paprika (I like Spanish smoked, my bf doesn't, you decide)
1 tablespoon olive oil

1
Place pepper under broiler in your oven and rotate to evenly char all sides, turning with tongs is easiest, place in a Ziploc bag when properly charred, wait until it is completely cool to peel and dice.
2
Heat olive oil in a 1 qt pot, add onion, sautee until translucent, about 2-3 minutes.
3
Add rice and toast until color starts to change, 2-3 minutes.
4
add spices and garlic and = let cook 1 minute longer.
5
add your liquid, tomatoes, and pepper and bring to a boil, turn to low and allow to cook until all liquid is absorbed, 1-2 hours.
6
I've found that toasting brown rice gives it a MUCH longer cook time, if your liquid absorbs and rice is not yet tender, add more liquid and cook longer, don't fret :D.
7
This is a VERY long cooking side dish (but OH so worth it) so plan ahead.
8
Also, I don't like a lot of heat in my food, so this rice has almost NONE, if you like it hot add 1-2 roasted (same way as pepper) or fresh jalapenos or one of each for flavor and texture fun!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 cup brown rice, 1 34 cups water (stock or broth of choice), 1 onion, diced, 1 bell pepper, roasted, peeled, and diced (any color), and more.

Yes, Mexican (Style) Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican (Style) Rice

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